Chile Verde Stacked Enchiladas with Eggs

Name: Chile Verde Stacked Enchiladas with Eggs
Cook time: 20 min
Ingredients: 2 tablespoons vegetable oil (plus more for frying tortillas); 1 tablespoon unsalted butter; 3/4 of a white onion (halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas); 2 garlic cloves (thinly sliced); 1 tablespoon all-purpose flour; 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano; 1 teaspoon kosher or coarse sea salt; 1½ teaspoons dried marjoram (or 3 tablespoons fresh); 2 cups chicken or vegetable broth; 12 corn tortillas; 8 Eggland’s Best eggs; 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese; 2 tablespoons chopped fresh chives (for garnish)

Enchiladas Montadas de Chile Verde con Huevos

Recipe Yield

4 servings

Cooking time

20 minutes

Rate this recipe

5 from 3 votes

Ingredients

2 tablespoons vegetable oil plus more for frying tortillas
1 tablespoon unsalted butter
3/4 of a white onion halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
2 garlic cloves thinly sliced
1 tablespoon all-purpose flour
2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
1 teaspoon kosher or coarse sea salt
1½ teaspoons dried marjoram or 3 tablespoons fresh
2 cups chicken or vegetable broth
12 corn tortillas
8 Eggland’s Best eggs
6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
2 tablespoons chopped fresh chives for garnish

To Prepare

Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
Separately, cook two sunny side up eggs per person to desired doneness.
One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.